1 lb ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
3 bell peppers (any color), diced
1 (14.5 oz) can diced tomatoes (do not drain)
1 (15 oz) can tomato sauce
2 cups beef or chicken broth
1/2 cup uncooked white rice (or you can use cooked rice and add it at the end)
1 tsp salt
1/2 tsp black pepper
1 tsp paprika or smoked paprika
1/2 tsp dried oregano
1/2 tsp dried basil
1 bay leaf (optional)
2 cups water (or more as needed)
Olive oil or butter for sautéing
Optional toppings: shredded cheese, chopped parsley, sour cream
Instructions:
Brown the Meat: In a large pot or Dutch oven, heat a little olive oil or butter over medium heat. Add the ground beef or turkey and cook until browned. Break the meat apart as it cooks.
Sauté Vegetables: Add the diced onion to the pot and sauté until translucent. Add the minced garlic and cook for another minute.
Add Peppers and Tomatoes: Stir in the diced bell peppers, diced tomatoes (with their juice), and tomato sauce.
Add Liquids and Seasonings: Pour in the beef or chicken broth and water. Add the uncooked rice (if you’re using uncooked rice), salt, pepper, paprika, oregano, basil, and bay leaf. Mix well.
Simmer: Bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for about 30 minutes or until the rice is cooked and the peppers are tender. If you’re using cooked rice, you can add it in the last 10 minutes of simmering.
Adjust and Serve: Taste the soup and adjust the seasoning if necessary. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency. Remove the bay leaf (if used). Serve hot with your preferred toppings.
Stuffed Pepper Soup
